Vegan cookies & cream cake - Good Food Middle East

Ingredients

• 150ml sunflower oil, plus extra for the tin
• 200ml dairy-free milk (we used oat milk)
• 1 ½ tsp white wine vinegar
• 1 tsp vanilla extract
• 120g dairy-free yogurt (we used coconut yogurt)
• 225g light brown soft sugar
• 200g self-raising flour
• 70g cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 150g crème-filled chocolate sandwich cookies
• 150g vegan spread
• 275g icing sugar